spicy sweet potato soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.2
- Total Fat: 3.8 g
- Cholesterol: 1.8 mg
- Sodium: 421.9 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 5.0 g
- Protein: 4.2 g
View full nutritional breakdown of spicy sweet potato soup calories by ingredient
Introduction
A blend of creamy, sweet, and spicey flavors inspired by middle eastern cuisine A blend of creamy, sweet, and spicey flavors inspired by middle eastern cuisineNumber of Servings: 8
Ingredients
-
sweet potato 1 med
white potato 2 sm
baby carrots 15 or about half a small bag
onion white 1 large
celery 3 med ribs
olive oil extra virgin 1 TBS
chicken broth low fat no sodium 1 can
yogurt plain non fat 1 cup
water 2 cups
curry powder 2 TBS
turmeric 1 TBS
cinnamon 2 TBS
nutmeg 2 TBS
salt, sea 1 tsp
pepper black course fresh ground 3 TBS
cumin ground 2 TBS
Mrs. Dash seasoning 3 TBS
red pepper flakes 1TBS
Splenda brown sugar blend 8 Tsp
Directions
Wash potatoes, and pierce. Bake in a 350 degree oven for 45 mins. or until fork tender.
While potatoes are backing, chop onion, celery in a course fashion. Heat olive oil in large saucepan. Saute onion, and celery with 1 tbs of curry, turmeric, cinnamon, nutmeg, cumin, and pepper. After veg are tender add 3 TBS of Mrs. Dash, 4 tsp of splenda, and 1 tsp of sea salt.
Add all carrots, chicken broth, and water to sauce pan and bring to a boil. Reduce heat to med/low.
Remove baked potatoes (sweet and white) from the oven, remove skin, and add to sauce pan.
Add yogurt to soup stirring with whisk. Transfer contents to food processor and puree together.
Place back into sauce pan and add remaining spices. For a thinner or thicker soup add and subtract water to your liking.
Makes approx. 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MSSHIPLEY.
While potatoes are backing, chop onion, celery in a course fashion. Heat olive oil in large saucepan. Saute onion, and celery with 1 tbs of curry, turmeric, cinnamon, nutmeg, cumin, and pepper. After veg are tender add 3 TBS of Mrs. Dash, 4 tsp of splenda, and 1 tsp of sea salt.
Add all carrots, chicken broth, and water to sauce pan and bring to a boil. Reduce heat to med/low.
Remove baked potatoes (sweet and white) from the oven, remove skin, and add to sauce pan.
Add yogurt to soup stirring with whisk. Transfer contents to food processor and puree together.
Place back into sauce pan and add remaining spices. For a thinner or thicker soup add and subtract water to your liking.
Makes approx. 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MSSHIPLEY.
